Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).